Department of Hotel Management Revised Curriculum

Department of Hotel Management

Revised Curriculum Structure to be effective from 2021-2022

SEMESTER-1

Sl. No.

Type Course No. Course Name- BSC IN H&HA

L T P Credits

THEORY

1 XHH1001 Food Production & Patisserie-I 3 0 0 3

2 XHH1002 Food & Beverage Service -I 3 0 0 3

3 XHH1003 Front Office Operations 2 0 0 2

4 XHH1004 Accommodation Operations 2

0 0 2

5 XHH1005 Computer Fundamentals 1 0 0 1

6 XHH1006 Nutrition & Food Science 2 0 0 2

7 XHH1007 English 2 0 0 2

PRACTICAL

8 XHH1101 Food Production Lab 0 0 3 3

9 XHH1102 Food & Beverage Service Lab 0 0 3 3

10 XHH1103 Front Office Operation Lab 0 0 2 2

11 XHH1104 Accommodation Operation Lab 0 0 2 2

12 XHH1105 Computer Lab 0 0 2 2

13 XHH1501 Skill development 0 0 0 1

14 XHH1502 Project & seminar 0 0 0 1

TOTAL 15 0 12 29

SEMESTER-2

Sl. No.


L T P Credits

THEORY

1 XHH2001 Food Production & Patisserie-II 3 0 0 3

2 XHH2002 Food & Beverage Service - II 2 0 0 2


4 XHH2004 Accommodation Operations 2 0 0 2

5 XHH2005 Computer Application 1 0 0 1


7 XHH2007 Introduction to Accounting 2 0 0 2

8 XHH2008 Environmental science 1 0 0 1

PRACTICAL


10 XHH2102 Food & Beverage Service Lab

0 0 3 3

11 XHH2103 Front Office Op Lab 0 0 2 2



14 Project & seminar 0 0 0 1

15 Skill development 0 0 0 1

TOTAL 15 0 13 30

SEMESTER-3

Sl. No.

Type Course No. Course Name- BSC IN H & HA

L T P Credits

SESSIONAL INDUSTRIAL TRAINING

1 Log Book 0 0 0 3

2 Project Work 0 0 0 12

3 Attendance 0 0 0 2

4 Presentation & viva 0 0 0 11

TOTAL 28

SEMESTER-4

Sl. No

Type Course No. Course Name- BSC IN H &HA

L T P Credits

THEORY

1 Log Book 0 0 0 3

2 Project Work 0 0 0 12

3 Attendance 0 0 0 2

4 Presentation & viva 0 0 0 11

TOTAL 28

SEMESTER-5

Sl. No.


L T P Credits

THEORY

1 XHH5001 Advanced Food Production &

Patisserie 3 0 0

3

2 XHH5002 Food & Beverage Service 0 0



5 XHH5005 H R Management & Hotel Laws 2 0 0 2

6 XHH5006 Values & Ethics 2 0 0 2

7 XHH5007 Facility Planning 2 0 0 2

8 XHH5008 F & B Management 2 0 0 2

PRACTICAL 2 2

9 XHH5101 Food Production Lab – Advance

Production Training 0 0

3 3

10 XHH5102 Food & Beverage Lab 0 0 3 3

11 XHH5103 Front Office Lab 0 0 2 2


13 Skill Development 0 0 0 1


TOTAL 18 0 10 30 1

SEMESTER-6

Sl. No.

Type Course No. Course Name- BSC IN H &HA

L T P Credits

THEORY


Patisserie 3 0 0 3

2 XHH6002 Advanced Food & Beverage Service 3 0 0 3



5 XHH6005 Entrepreneurial skill 2 0 0 2

6 XHH6006 Marketing & Sales 2 0 0 2

7 XHH6007 Principles of Management 2 0 0 2

8 XHH6008 Food Costing 2 0 0 2

PRACTICAL Food Costing

9 XHH6101 Advanced Food Production Lab &

Patisserie 0 0 3 3

10 XHH6102 Advanced Food & Beverage Service

Lab

0 0

3 3

11 XHH6103 Front Office Operations Lab 0 0 2 2

12 XHH6104 Accommodation Operations Lab 0 0 2 2

13 Project & seminar

0 0 0 1


TOTAL 18 0 10 30

Detail Syllabus BSC IN H & HA Semester-1

SEMESTER-1

Sl. No.

Type Course No. Course Name L T P Credits

THEORY

1 XHH1001 Food Production & Patisserie-I 3 0 0 3

2 XHH1002 Food & Beverage Service -I 3 0 0 3


4 XHH1004 Accommodation Operations 2

0 0 2

5 XHH1005 Computer Fundamentals 1 0 0 1


7 XHH1007 English 2 0 0 2

PRACTICAL


9 XHH1102 Food & Beverage Service Lab 0 0 3 3

10 XHH1103 Front Office Operation Lab 0 0 2 2



13 XHH1501 Skill development 0 0 0 1

14 XHH1502 Project & seminar 0 0 0 1

TOTAL 17 12 29 12 29

Course Code XHH1001

Course Title Food Production & Patisserie-I

Category B.SC IN H&HA

LTP & Credits L T P Credits

3 0 0 3

Total Contact Hours 36

Pre-requisites None

Learning Objective:

The objective is to train the student to develop a comprehensive knowledge of professional cookery in the hotel &

catering industries by inducing in the student professional competence as culinary head in any type of food production

operation with basic common to Indian & other types of cuisines and its related subjects and areas.

Course Outcome:

XHH 1001.1

Student will able to evaluate modern development and the different

standards of professionalism, create design of different kitchen sections by

planing out using different types of layouts.required and will apply the

same in the industry

XHH 1001.2

Student will able to define role of the chefs of different levels and relate

inter – departmental co-operations along with recognising the heavy and

small equipments,and apply them as per uses.

XHH 1001.3

Student will able to define different cooking principles using different

categories of food commodities and their nutritional value and implement

the same in the preparing menu at different levels of professional career.

XHH 1001.4 Student will able to produce standard recipes and plan out its costing for

different foundation levels continental cookery with culinary terms

XHH 1001.5 Student will able to explain the basics aspects of bakery with a knowledge

of basic preparations in writing

Course Content:

Module - 1

Culinary history, Modern development in equipment and food stuff, Standard of Professionalism, Levels of

skills, Attitude & behaviour in kitchen, Personal Hygiene, Kitchen layout and its section.

Module - 2

Classical Kitchen brigade, Role of the chef, Inter – departmental cooperation, Heavy equipments, Small

equipments, Cleaning & maintenance

Module - 3

Professional knowledge of food material along with their nutritional value, Aims & objective of cooking,

Preparation of ingredients, Texture, Methods of cooking, Principles of invalid cookery, Principles of food storage,

Menu planning, Work methods in food production.

Module - 4

Foundation of Continental cookery - Stock, Soup, Sauce, Fish, Poultry, Meat, Vegetables, Egg, Standard recipes,

Working & costing, Western culinary terms, Hindi equivalents of some English food name, Reheating of food –

rechauffe cooking, Accompaniments & garnishes.

Module - 5

Fundamentals of bakery, Selection Criteria, Maintenance of equipments, Methods of cake making, Methods of

pastry making, Basic cream, Cookies and biscuits

Text / Reference Books:

1. K.Arora, “Theory of Cookery”, Franc Brothers.

2. P.S.Bali, “Food Production Operations”, Oxford University Press.

3. V.Ceserani & R.Kinton , “Theory of Catering”, ELBS.

4. T.Philip, “Modern Cookery for Teaching and Trade - Vol I”, Orient Longman.

5. S.C.Dubey, “Basic Baking”

CO-PO Mapping:

Programme Outcomes (PO)

PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10 PO11 PO12

CO1 3 - - - - - - - - - 3 -

CO2 - 2 2 - - - - - - - 1 -

CO3 2 - - - - - - - 3 - - -

CO4 1 - - 3 - - - - - - - -

CO5 - - - - - 2 - - - - - -

Course Code XHH1101

Course Title Food Production Lab

Category BSC IN H&HA


0 0 3 3


Pre-requisites None

Learning Objective:

The objective is to train the student to develop an early stage skill and interest in preparing basic food items in

small quantities and to plan their applications in different menus after adapting the recipes

Course Outcome:

XHH 1101.1

Students will able to develop an early stage skill and interest in preparing

continental and Indian style cookery to perfect basic skills acquired in

preparation of various stocks, soups, sauces and plan their application in

menus

XHH 1101.2

Students will able to apply an early stage skill in cutting the fish, meat,

poultry and using them in preparing continental and Indian style cookery

to perfect basic skills acquired in preparation of various fish dishes and

plan their application in menus

XHH 1101.3

Students will able to apply an early stage skill in cutting the different

vegetables and using them in preparing continental and Indian style

cookery to perfect basic skills acquired in preparation of various vegetable

based dishes and plan their application in menus

XHH 1101.4


various egg based dishes mostly breakfast items in continental and Indian

style cookery to perfect basic skills acquired and will plan their

application in menus

XHH 1101.5


different cream and cakes to perfect basic skills acquired in preparation of

various products and plan their application in menus

Suggestive List of Experiments:

COOKERY Different types of Stock preparations Different types of Soup preparations Different types of Mother Sauces Cuts of vegetables and their uses Cuts of Fish and different preparations of it Cuts of Poultry and different preparations of it Cuts of Meat and different preparations of it. Different types of breakfast egg preparations BAKERY

Different types of basic cream preparations

Different types of basic cake preparations


1. V.Ceserani & R.Kinton , “Practical Cookery”, ELBS.

2. Jane Grigson, “The book of ingredients”,

3. Culinary Institute ofAmerica, “The Professional Chef”, John Wiley & Sons Inc.


CO-PO Mapping:



CO1 2 - 2 - - 1 - - - - - -

CO2 2 - 2 - - 1 - - - - - -

CO3 2 - 2 - - 1 - - - - - -

CO4 2 - 2 - - 1 - - - - - -

CO5 2 - 2 - - 1 - - - - - -

Course Code XHH1002

Course Title Food & Beverage Service -I



3 0 0 3


Pre-requisites None

Learning Objective:Introduce the students to the evolution of the Food & Beverage industry. Introduce the

concept of hierarchy, job description and responsibilities. Familiarize the students with the CGS used in the Food

and Beverage Industry. Introduce the connection between French classical dishes and the Food Industry.

Course Outcome:

XHH 1002.1 Develop an insight on growth & career opportunities in the Hotel and

catering Industry

XHH 1002.2 Implement the Professional attributes of F & B staff.

XHH 1002.3 Evaluate the role of F & B department its functions and staffing and

ancillary departments.

XHH 1002.4 Examine & classify various services eg. American, Russian, English &

French Service.

XHH 1002.5 Identify and use the different types of restaurant equipment.

XHH 1002.6 Interpret & describe the various types of standard Menus used in star

hotels


Module 1: Introduction to the Hotel Industry: The growth of the catering industry in India. Career opportunities in the Hotel and catering Industry . Different types of Catering establishments.

Module 2:

Attributes of a Waiter; personal hygiene and appearance attitudes . Job satisfaction . Salesmanship.

Departmental Organization : Various hotel departments and their personnel. Relationship between the Food and Beverage Department and other departments . Principal staff of various types of restaurants, their duties and responsibilities .

Restaurant Organization : Food Service areas and ancillary departments- Room Services; Still Room, Stores; Linen Room; Kitchen Stewarding, Hot Sections.

Module 3: Restaurant Service: Mise-en-place; Laying Tables; Forms and Methods of Service; Receiving the Guest; Service at Table; Social Skills.

Module 4:

Restaurant Equipment: Crockery cutlery- silverware and stainless steel; Glassware and linen .

Module 5: Variety of Menus: Types of Meals and Menu, Fixed menu and a la carte, classical French menu terms; Indian Food and accompaniments ; planning a simple menu ; breakfast menus.


Text book : John Fuller MODERN RESTAURANT SERVICE –A MANUL FOR STUDENTS AND PRACTITIONERS Hutchinson. London. Melbourne. Sydney, Auckland Johanesberg .

References : D.R. Lillicrap FOOD & BEVERAGE SERVICE

THE WAITER --- John Fuller and A.J. Currie.

CO-PO Mapping:



CO1 1 - - - - 3 2 - - - - -

CO2 - 2 - - - - - - 2 - - -

CO3 - - 3 - 3 - - - - - - -

CO4 1 - - - - - - - - - - -

CO5 1 - - 2 - 1 - - - - - -

- - - - - - - - - - - -

- - - - - - - - - - - -

Course Code XHH1102

Course Title Food & Beverage Service Lab



0 0 3 3


Pre-requisites None

Learning Objective:Familiarise students with equipment used in restaurants, upkeep of restaurant equipment

and the concept of side board. Also, Introduce the concept of table setup and service amongst students.

Course Outcome:

XHH 1102.1 Identify the different equipments & furniture used in food and beverage service

XHH 1102.2 Recognize the method of cleaning and upkeep of silver and upkeep of side board

XHH 1102.3 Demonstrate & prepare different table cover for a la carte and table d’hôte

XHH 1102.4 Illustrate laying of table linen procedure and napkin folds

XHH 1102.5 Develop the techniques of greeting, seating & order taking procedures for guest and service styles

XHH 1102.6 Outline the various types of breakfast setup and service


Module 1:

Familiarization of Restaurant Equipment Method of cleaning and upkeep of silver

Arrangement of Sideboards

Module 2:

Laying of Table Linen Lay-out for various meals Folding serviettes in various designs

Module 3:

Receiving guests and taking orders

Module 4:

Service of FoodService of Breakfast




THE WAITER --- John Fuller and A.J. Currie.

CO-PO Mapping:



CO1 1 - - - - - - - - - - -

CO2 1 - - - - - - - - - - -

CO3 - 2 - - 2 - - - - - - -

CO4 - 2 - - - - - - - - - -

CO5 1 - - - 1 - - - - - - -

CO6 1 - - - 2 - - - - - - -

- - - - - - - - - - - -

- - - - - - - - - - - -

- - - - - - - - - - - -

Course Code XHH1003

Course Title Front Office Operations



2 0 0 2


Pre-requisites None

Learning Objective:

Students will be familiarised with the basics of the hotel-hospitality industry including various

accommodation establishments along with basic understanding of organisation and reservation process.

Course Outcome:

XHH 1003.1 Compile the different classifications of hotels & types of rooms

XHH 1003.2 Implement the different tariff structures, room rates & plans

XHH 1003.3 Plan front office staff organization, functions, duties & responsibilities

XHH 1003.4 Evaluate the requirements, functions & importance of an effective reservations system

XHH 1003.5 Incorporate different characteristics, modes, sources, methods, enquiries & requests of

reservations and apply Diary & Whitney System of reservation


Module 1:

Classifications of hotels, Types of rooms, Tariff structure, rates & plans

Module 2: Organization of hotels, Front Office staff organization, Functional staff organization of front office, Staff organization,

duties and responsibilities

Module 3: Functions & importance of reservation, Furniture & equipment of reservation section, Requirements of an efficient

reservation system, Dealing with reservation enquiries & requests, Characteristics, modes, sources & methods of

reservation, Diary system of reservation, Whitney system of reservation.


Front Office Management by S.K.Bhatnagar

Front Office Procedures by Kasanava / Brooks

CO-PO Mapping:



CO1 3 - - - - - - - - - 2 1

CO2 - - 2 3 - - - - 1 - - -

CO3 - - - - 1 3 1 - - - - -

CO4 1 - 3 - - - - 2 - - -

CO5 3 2 - - - - - 1 - - - -

Course Code XHH1103

Course Title Front Office Operations Lab



0 0 2 2


Pre-requisites None

Learning Objective:

Students will be familiarised with various Front Office forms and formats, equipment, telephone etiquettes and

reservation procedures

Course Outcome:

XHH 1103.1 Identify different Front Office equipment, forms and formats

XHH 1103.2 Design tariff card with rates for different room types

XHH 1103.3 Handle reservation enquiries over phone

XHH 1103.4 Fill-in and process reservation forms

XHH 1103.5 Handle diary and Whitney system of reservations


Module 1:

Identification of forms, formats, equipment used in Front Office, department layout

Module 2: Preparation of Front Office organisational chart, role play, telephone handling

Module 3: Filling in Reservation documents, handling of reservations over telephone, role play




CO-PO Mapping:



CO1 3 - 1 2 - - - - - - - -

CO2 2 - 3 - - - - - 1 - - -

CO3 3 1 - - - - - 2 - - - -

CO4 3 - - - - 2 - - - - - -

CO5 3 - - - - 2 - - - - - -

Course Code XHH1004

Course Title Accommodation Operations



2 0 0 2


Pre-requisites None

Learning Objective:

Course Outcome:

XHH 1004.1 Able to describe the classification of hotels and guestroom based on different criteria

XHH 1004.2

Able to determine the placement of housekeeping as an important support department in the organization of hotel departments to achieve maximum efficiency in providing guest services

XHH 1004.3 Able to determine the types, use, maintenance, storage and selection of diverse cleaning equipment

XHH 1004.4 Able to review the types, use, storage and selection of cleaning agents used by housekeeping staff

XHH 1004.5 Able to appreciate the importance of maintaining different surfaces, such as metals, glass, plastics.


Role Of House Keeping In the hotel, In guest satisfaction

2. Function of house keeping department 3. Services and facilities offered by various hotels 4. Types of room 5. Organizational structure of house keeping

DEPARTMENT Small hotel Medium hotel Large hotel

6. Duties & Responsibilities Of Housekeeping Staff Executive housekeeper, Deputy /assistant housekeeper, Floor supervisor, Desk supervisor Public area supervisor, Room attendants, Store keeper, House man

7. Cleaning Equipments General consideration for selection, Classification & types of equipments, Methods of use and mechanism for each type, Care and maintenance

8. Cleaning Agents Classification, General criteria for selection, Use care & storage, Distribution and control.

9. Composition Care & Cleaning Of Metal brass copper, silver, EPNS, bronze, chromium, aluminum, pewter, stainless still and protective finish of various kinds. Glass, various types Leather, leatherettes, Rexene Plastic Ceramic- various types Wood- various types& their protective finish


CO-PO Mapping:



CO1 3 - - - - - - - - 1 1 -

CO2 3 2 - - - 1 - - - - - -

CO3 - - 2 3 - - - - - 1 - -

CO4 3 - - - - - - - - 2 1 -

CO5 - - 2 - - - - - - 2 1 -

CO6 2 - - - - - - - - - 1 -

Course Code XHH1104

Course Title Accommodation Operation Lab



0 0 2 2


Pre-requisites None

Learning Objective:

Course Outcome:

XHH 1104.1 Identify the different types of manual and mechanical cleaning equipments.

XHH 1104.2 Demonstrate the use of different cleaning agents on various surfaces like metal, glass, floor and wood.

XHH 1104.3 Apply techniques of how to use housekeeping equipment and machines used in different areas of hotel.

XHH 1104.4 Perform various cleaning activities.


Bed making Brass, silver, e.p.n.s., wood, glass, leather

Reference Books • Hotel, Hostel & Housekeeping by Branson & Lennox. • Professional Housekeeper by Jeorgina Tuccker

• AHMA Book

• Principles of Interior Decoration by Dorothy Text / Reference Books:

CO-PO Mapping:



CO1 2 - - 3 - - - - - - - -

CO2 2 - - - - 1 - - 1 1 - -

CO3 2 - - 3 - - - - - - - -

CO4 - - 2 - - - - - 2 - 1 -

Course Code XHH1005

Course Title Computer Fundamentals



1 0 0 1


Pre-requisites None

Learning Objective:

This course introduces the concepts of computer & network basics with particular attention to real life

examples. Students can understand the essentials of computer systems and Software's classifications. The

course is focused to make students industry ready with basic competencies for application of a computer to

everyday tasks using standard packages.

Course Outcome:

Students will able to:

XHH 1005.1 bridge the fundamental concepts of computers to achieve a detailed

recognition with the current scenario.

XHH 1005.2 understand Binary, Octal, Decimal and Hexa-Decimal number systems

and their arithmetic.

XHH 1005.3 analyze the principal components of Computer Network and how it works.

XHH 1005.4 describe how an operating system interacts with hardware and software

and principal differences in various operating systems.

XHH 1005.5 learn the difference between an operating system and an application

program, and their functions.

XHH 1005.6 evaluate the important features of the Web and Web browser software and

evaluate e-mail software and Web-based email services.


Module 1: Automation in the hospitality industry

Data processing, Electronic data processing, Advantages of electronic data processing, Types of data, Binary coding

Types of computers, Mainframe computers, Mini computers, Microcomputers, Portable computers, Computer & its

application in the hospitality industry, The internet & the hospitality industry, Internet application, World wide web,

Networks & networked computers, Internet hardware components

Module 2: Essential of computer systems

Input/output units, Keyboards, Touch screen terminals, Other input devices, Monitors, Printers, Common, I/O units in

the hospitality industry, The central processing unit, Read only memory ( ROM), Random access memory (RAM),

External storage devices, Magnetic tapes, Floppy disks, Hard drives, CD technology, Anatomy of a microcomputer,

Microprocessor characteristics, CPU speed, Bus system, System architecture, Computer add-ons

Module 3: Software its classifications

Generic application software: MS Office & other Hotel Software, The operating system


1. Computer Fundamentals by R.S. Salaria

2. Computer Fundamentals (Pearson Publications) by Anita Goel

3. Fundamentals of Computers by Reema Thareja

CO-PO Mapping:



CO1 2 - - 1 - - - - - - 1 -

CO2 1 - - - - - - - - - 1 -

CO3 2 - - - - 2 - - - - 1 -

CO4 - 1 - - - 1 - - - - 1 -

CO5 1 - - - - 1 - - - - - -

CO6 3 - - - - 2 - - - - 2 -

Course Code XHH 1105

Course Title Computer Lab



0 0 2 2


Pre-requisites None

Learning Objective:

This course helps students to know how to use the most common Microsoft Office programs to create personal,

academic and business documents following current professional and/or industry standards.

Course Outcome:

Students will able to:

XHH 1105.1 create Microsoft Office programs to create personal, academic and

business documents following current professional and/or industry

standards.

XHH 1105.2 develop word-processing, spreadsheet, and design elements to

presentations with images and videos.

XHH 1105.3 design and construct databases to store, extract, and analyze

scientific and real world data.


Module 1: Generic application software

Word processing software, Working with soft copy, On-screen editing techniques, Formatting documents, Special features, Desktop publishing

Module 2: The operating system

Introduction to Operating Systems, Basic CMD Commands

Module 3: Electronic spreadsheet software Spreadsheet design, Creating a spreadsheet, Updating data a & recalculations, Common spreadsheet

commands, Graphics capability Special features


1. MS-Office Paperback by S.S. Shrivastava

2. Mastering MS Office by Bittu Kumar

CO-PO Mapping:



CO1 3 1 - - - - - - - - 2 -

CO2 3 1 - - - - - - - - 2 -

CO3 3 1 - - - - - - - - - -

https://www.amazon.in/s/ref=dp_byline_sr_book_1?ie=UTF8&field-author=S.S.+Shrivastava&search-alias=stripbooks


Course Title Nutrition & Food Science



2 0 0 2


Pre-requisites None

Learning Objective:

This syllabus helps the students to derive information about various nutrients present in the food.

This also helps students to learn about the basic concept of food microbiology. Students will become

aware of food adulteration practices prevailing in the present time. Students will become alert about

the need of maintaining personal hygiene, kitchen hygiene and workstation hygiene to control food

borne diseases.

Course Outcome: At the end of the course, students will be able to :-

XHH 1006.1 Describe the sources, functions, effect of using calorie, carbohydrate, protein, fat, vitamins and minerals in daily diet.

XHH 1006.2 Explain the good and bad effect of microorganisms in food preparation and way to preserve food.

XHH 1006.3 Compare and contrast adulterated and non adulterated foods.

XHH 1006.4 Prioritize the maintenance of personal hygiene, kitchen hygiene and workstation hygiene.


UNIT 1

I. Definition of calories: Calories used in Nutrition as against those in physics, standard measures, daily requirements, factors that affect requirements.

II. Carbohydrates: composition, classification, sources, functions, daily requirements, excess & deficiency. III. Proteins: composition, classification, importance, sources, daily requirements based on age groups, excess &

deficiency, protein quality and supplementation of amino acids. IV. Fats: classification according to sources, fatty acids, difference between animal and vegetable fat, functions,

daily requirements, excess and deficiency. V. Water: Minerals:

a. major -calcium, phosphorus, iron, iodine, sodium chloride (deficiency) and daily potassium magnesium sulpher requirements.

b. Minor – manganese, cobalt, zinc, flurine & copper. VI. Vitamins in diet-fat soluble A, B, E & K water soluble, B complex & C, sources, functions, daily requirements,

excess and deficiency.

UNIT 2

I. Introduction to Food Microbiology – its importance in relation to food handling, preparation and service. II. Bacteria, Yeast, Mould – characteristics, factors for growth. The harmful and beneficial effects of these as

related to food preparation, storage and consumption. III. Use of disinfectants – sterilization & pasteurization of food and food handling equipment as related to the

Catering Industry. IV. Preservation of fresh food products, canned and frozen foods, by application of high temperatures, low

temperatures, irradiation and chemical preservatives. UNIT 3 I. Food Adulteration as a public health hazard, prevailing food standards in India, prevention of adulteration,

simple tests to detect common food adulterates in milk, cereals, beverages, pulses, masala powders, etc. UNIT 4

I. Personal hygiene. II. Hygiene and sanitation of premises, kitchen area, Garbage area, etc.


1. SUNETRA RODAY, ”FOOD SCIENCE AND NUTRITION”, ‘OXFORD UNIVERSITY PRESS

2. N SHAKUNTALA MANAY & M SHADAKSHARASWAMY, “FOODS FACTS AND PRINCIPLES”, ‘NEW AGE

INTERNATIONAL PUBLISHERS

3. B. SRILAKSHMI, “FOOD SCIENCE”, ‘NEW AGE INTERNATIONAL PUBLISHERS

CO-PO Mapping:



CO1 2 - - - - - - - - - 1 -

CO2 2 3 - - - - - - - - - -

CO3 2 3 - - - - - - - - - -

CO4 - - 3 2 - - - - - - 1 -

CO5 - 3 - - - - 2 - - 1 - -

CO6 3 - - - - - - - 2 - 1 -


Course Title English



2 0 0 2


Pre-requisites None

Learning Objective:To develop in the students the power to communicate formally for the purpose of

business

Course Outcome

XHH 1007.1 Understand English grammar and syntax

XHH 1007.2 Identify English synonyms and antonyms

XHH 1007.3 Read passages and newspaper reports out loud confidently

XHH 1007.4 Write essays and letters

XHH 1007.5 Converse fluently in terms of role playing and in group discussions


ENGLISH COMMUNICATION Module 1: English grammar: sentence making, preposition, synonyms, antonyms, Module 2: Essay writing,

Module 3: Phonetics Oral : reading aloud ( from the newspaper) , Module 4: speech , role playing in the reception, station , market , as a tourist guide ; brainstorming . Module 5: Group Discussion : importance , do's and don”ts of Group Discussion .


Technical Communication Principles and Practice (Oxford University Press) by M. Raman and S. Sharma

CO-PO Mapping:



CO1 - - - - - - - - 2 - 1 -

CO2 - - - - - - - - - - 1 -

CO3 - - - - - - - - - - 1 -

CO4 - - - - - 2 - - - - 1 -

CO5 - - - - 2 - - - - - 1 -


SEMESTER-2

Sl.

No.

Type Course No. Course Name-

BSC IN H&HA

L T P Credits

THEORY

1 XHH2001 Food Production & Patisserie-II 3 0 0 3

2 XHH2002 Food & Beverage Service - II 2 0 0 2



5 XHH2005 Computer Application 1 0 0 1


7 XHH2007 Introduction to Accounting 2 0 0 2

8 XHH2008 Environmental science 1 0 0 1

PRACTICAL


10 XHH2102 Food & Beverage Service Lab

0 0 3 3

11 XHH2103 Front Office Op Lab 0 0 2 2





TOTAL 15 0 13 30

Course Code XHH2001

Course Title Food Production & Patisserie-II



3 0 0 3


Pre-requisites None

Learning Objective:

The objective is to train the student to develop an intelligent interest in basic commodities, both raw and processed,

discriminating appreciation of the qualities and standards of commodities better available in the market and their uses in

aspects of quantity food preparation in terms of different aspects of menu planning and recipe building

Course Outcome

XHH

2001.1

Students will be able to adapt a discriminating appreciation of the qualities and standards of

different commodities better available in the market like cereals, pulses, pastas, fats & oils,

herbs, spices, condiments, raising agents etc. and will be able to apply their suitability for

different purposes in the culinary world.

XHH

2001.2

Students will able to analyze different types of dairy poducts like milk, cheese, butter, in

respect to their manufacturing and availability in the market and apply their suitability for

different purposes in the culinry world.

XHH

2001.3

Students will be able to define different types, rolls and uses of convenience food, Tea, Coffee,

Cocoa in terms of manufacturing process and types available and will be able to apply their

uses in the culinary world.

XHH

2001.4

Students will be able to acquire knowledge in different aspects of quantity food preparation in

terms of different aspects of menu planning and recipe building along with market study of

mass purchasing and will be able to comprehend planning and organizing regarding the same.

XHH

2001.5

Students will able to define the basic principles of bakery and will able to apply the same in

the culinary world.

Course Content:

Module - 1 Food Commodities Cereals - Growth & cultivation of different types, Methods of processing, Forms in which the products are available in the

market, Their vernacular and English names & uses Pulses -

Growth & cultivation of different types, Methods of processing, Forms in which the products are available in the

market, Their vernacular and English names & uses Elementary Pastas - Method of manufacturing, Range available in the market

Fats & Oils - Sources & Processing, Vanaspati, Margarine, Refined, Double Refined, unrefined & uses Herbs, Spices & Condiments Classification, identification, vernacular & English names Raising Agents Types, constituents, market brand names

Module - 2

Dairy Products

Milk Types in which available & processing Cheese Range of cheese – a study of manufacturing, types, quality and economical important Butter

Types and form in which available in market

Module - 3

Convenience Food Rolls: Types & Advantages Tea, Coffee, & Cocoa

Cultivation, processing, Types & forms in which available in the market & the uses

Module - 4

Quantity Food Production Introduction to Industrial and Institutional Catering- Staff Organization Kitchen Lay-Out, preparation , Cooking, Processing, holding and storage problems and adjustments. Equipments used -

Specific equipment used in Quantity Food- including food transportation equipment. Adapting Recipes-

Standardizing, Cooking Times . Indenting and Costing. Mass Purchasing-

Convenience products. Meat & Fish markets. Butchery Study of carcasses.

Module - 5

Basic Principles of Bakery Organization duties & responsibilities Identifying and handling raw materials



2. K.Arora, “Theory of Cookery”, Franc Brothers.

3. P.S.Bali, “Quantity Food Production Operations & Indian Cuisine”, Oxford University Press.


5. W.Gisslen, “Professional Baking”, John Wiley & Sons Inc.

6. C.Ingram, “The World Encyclopedia of Cooking Ingredients”, Lorenz Books

7. P.Montagné, “Larousse Gastronomique”, Hamlyn

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Course Code XHH2101

Course Title Food Production Lab



0 0 3 3


Pre-requisites None

Learning Objective:

The objective is to train the student in producing food in small quantities within a set time and adapting recipes to

prepare dishes of various cuisines using different raw materials and basic bakery products by applying different

cooking methods and techniques

Course Outcome

XHH 2101.1 Students will able to demonstrate the preparation of basic three course

Indian, Continntal, Chinese, Italian menu

XHH 2101.2 Students will able to demonstrate the preparation of basic bakery products

like cake, bread, biscuits, tarts, etc.

XHH 2101.3 Students will able to prepare various meat, fish, egg, vegetables based

dishes by applying different methods of cooking


• Preparation of three course menu • Preparation of various types of desserts

• Pastry, Pie & Tart

• Cookies & Biscuits

Bread rolls & Bread Methods of cooking meat and poultry Skewered – roast and spit-Minced Stewed Methods of cooking fish Roast on spil-Stewed-Fried Eggs-curried Vegetables accompaniments

• Text / Reference Books:


2. R.Hering & W.Bickel, “Hearings Dictionary of Classical & Modern Cookery”




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Course Code XHH2002

Course Title Food & Beverage Service - II



2 0 0 2


Pre-requisites None

Learning Objective: To introduce students to the world of alcoholic beverages and the process of distillation

and fermentation. Also, introduce students to the world of wines and the gradation of old world and new world

wines.

Course Outcome

XHH 2002.1 Restate different non-alcoholic beverages with their preparation and services.

XHH 2002.2 Gain insight into the manufacturing, styles, storage and service of beer

XHH 2002.3 Develop & interpret the concepts & role of Spirits as Alcoholic Beverages in hospitality industry.

XHH 2002.4 Differentiate & compile the various liqueurs and bitters for hotel Industry effectiveness.

XHH 2002.5 Interrelate and evaluate the intricate process of growing grapes and producing still and sparkling wines around the globe.


Module 1: Non-alcoholic Beverages; Tea; Coffee; milk based drinks; juices, soft drinks Module 2: .Beer : History, manufacture, types, storage, service, Brand Names. Spirits : Different types whisky, Gin, Brandy, Rum, Vodka, Tequila, Methods of manufacture other spirit. Liqueurs &Bitters : History, Classification, methods of production , uses. Module 3: Cocktails and Mixed Drinks : History, Definition, Methods of mixing drinks, Devoloping a drink recipe, Bar measures, Mixed Drinks, Names of Classic Cocktails. Tobacco & Cigars Module 4: Wines--- Introduction to wines, History of viticulture, Vines, Needs of wine, composition of grapes & effect of nature of wine. Wine makers calendar

Vinification--- Harvesting, destalking, crushing, pressing, fermentation, care of wine, racking, fining, flittering, ageing, bottles and bottling, corking.

Definition of wines --- Wine categories --- table, fortified, &sparkling, Wine colour--- red, white, rose, characteristic

of wines---- still, natural, sweet, vintage & non—vintage.

Module 5:

Principle wine producing countries----- France, Italy, Germany, Portugal, Spain, Australia, U.S.A., India.Sherry, port & Madeira to be dealt with.

Champagne. --

- Origin, areas of production, grape varieties, method of production, types, label language, size of bottles, champagne shippers.

Module 1: Non-alcoholic Beverages; Tea; Coffee; milk based drinks; juices, soft drinks Module 2: .Beer : History, manufacture, types, storage, service, Brand Names. Spirits : Different types whisky, Gin, Brandy, Rum, Vodka, Tequila, Methods of manufacture other spirit. Liqueurs &Bitters : History, Classification, methods of production , uses. Module 3: Cocktails and Mixed Drinks : History, Definition, Methods of mixing drinks, Devoloping a drink recipe, Bar measures, Mixed Drinks, Names of Classic Cocktails. Tobacco & Cigars Module 4: Wines--- Introduction to wines, History of viticulture, Vines, Needs of wine, composition of grapes & effect of nature of wine. Wine makers calendar

Vinification--- Harvesting, destalking, crushing, pressing, fermentation, care of wine, racking, fining, flittering, ageing, bottles and bottling, corking.

Definition of wines --- Wine categories --- table, fortified, &sparkling, Wine colour--- red, white, rose, characteristic

of wines---- still, natural, sweet, vintage & non—vintage.

Module 5:

Principle wine producing countries----- France, Italy, Germany, Portugal, Spain, Australia, U.S.A., India.Sherry, port & Madeira to be dealt with.

Champagne. --

- Origin, areas of production, grape varieties, method of production, types, label language, size of bottles, champagne shippers.




THE WAITER --- John Fuller and A.J. Currie

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Course Code XHH2102

Course Title Food & Beverage Service Lab



0 0 3 3


Pre-requisites None

Learning Objective:To educate students on the different types of table setup, followed by the types of service.

Also to give students a real time exposure of Breakfast Execution.

Course Outcome

XHH 2102.1 Demonstrate & prepare different table cover for a la carte and table d’hôte

XHH 2102.2 Implement the standard of service for food according to the order from guests

XHH 2102.3 Develop the techniques of greeting, seating & Beverage order taking procedures for guest

XHH 2102.4 Implement the standard of service for beverage according to the order from guests


Module 1:

Table Laying (ala carte and table d’hote)

Module 2:

Food Service

Module 3:

Taking order for alcoholic beverages Service of spirits, aperitifs, liqueurs and beers Preparation and service of cocktails and mixed drinks Service of Regional dishes

Module 4: Room Service tray set up





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Course Code XHH2003




2 0 0 2


Pre-requisites None

Learning Objective:

Students will be familiarised with modern Front Desk layout, technical handling of different Front Office

situations. Students will be given an overview of interdepartmental coordination and arrival and departure

procedures.

Course Outcome

XHH 2003.1 Plan the front desk layout, it’s location in the lobby, importance, design & material used

XHH 2003.2 Incorporate handling special situations, cancellations & amendments

XHH 2003.3 Compile different reports & statistics, organization structure of reception area, duties, responsibilities, work schedule & duty roster of all front desk staff

XHH 2003.4 Apply pre-registration procedures, registration/on-arrival procedures, departure procedures, guest room assignments & reservation terminologies

XHH 2003.5 Evaluate importance of effective co-operation with other departments & particularly Housekeeping


Module 1: Reservation terminology and Over booking, Group reservation, Cancellation & amendments, Recapitulation of

reservation systems & procedures, Reports & statistics

Module 2:

Organization section of reception section. Duties & responsibilities, qualifications of front desk staff, work schedule & duty roster of all front desk staff members, Cooperation with other departments & particularly Housekeeping

Module 3:

Front desk layout, its location in the lobby & its importance, its design, material used, various section of front desk including bell desk, equipments

Module 4:

Pre registration- procedures for VIP, SPATT& groups etc. On arrival procedures---receiving, greeting, welcoming a

guest, assessing the guest requirements, product knowledge of receptionists, selling techniques & tips , Room assignment

to a guest--- to individuals, group, walk in, guests with reservations, Registration of a guest, luggage handling and arrival

records, Departure Procedures

Module 5:

Handling Special situations: Room changes, overbooking, complaints




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Course Code XHH2103

Course Title Front Office Op Lab



0 0 2 2


Pre-requisites None

Learning Objective:

Students will gain an understanding of Front office organisation, reservation procedures and arrival-departure

procedures.

Course Outcome

XHH 2103.1 Handle FIT and group reservations

XHH 2103.2 Solve overbooking related problems

XHH 2103.3 Design Front Office lobby, equipment, forms and formats

XHH 2103.4 Demonstrate technical and soft skills required for handling registration.


Module 1: Filling in forms and formats related to reservations, handling reservations over telephone, filling in forms and formats

related to registration, handling check-in and check-out

Module 2:

Organizational chart preparation, duty roster preparation, role play

Module 3:

Designing lobby, layout of Front Office department, layout of front desk and bell desk

Module 4: Handling Special situations: Room changes, overbooking, complaints




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Course Code XHH2004




2 0 0 2


Pre-requisites None

Learning Objective:

Course Outcome

XHH 2004.1 Able to describe the coordination between housekeeping and other departments

XHH 2004.2

Able to describe the activities, operational procedures and shifts in the ‘housekeeping day’ with the help of forms, reports and formats

XHH 2004.3 Able to design cleaning tasks with regard to their frequency with the concept of principles of cleaning

XHH 2004.4 Able to describe the systematic method of guestroom supervision with inspection checklist in guestrooms and public areas

XHH 2004.5 Able to determine the types, selection and maintenance of floor finishes and wall coverings


ACCOMODATION OPERATION

1.0 FLOOR FINISHES Types Maintenance & care Selection

2.0 WALL FINISHES & WALL COVERING Types Maintenance & care Selection

3.1 CHAMBER MAID’S SERVICE ROOM Location Lay out & essentials features Chamber maids trolley.

4.1 DAILY ROUTINE & SYSTEM OF THE HOUSE KEEPING DEPARTMENT

5. CLERICAL AND OFFICE

ROUTINES Key control Maids and house keepers report Check list Work card

CLEANING ROUTINE Daily cleaning routine Weekly cleaning routine

PUBLIC AREAS: Cleaning of lobbies (nightly, weekly and monthly), Elevators, Restaurant, Food service areas, and employees areas.

Special cleaning routine Public area cleaning

Various types of machinery, their use & care Room inspection

7.1 CLEANING OF DIFFERENT SURFACE Flooring & floor covers , Wood, Marbles, Glass, Carpet

8.1 HIGH STANDARDS OF CLEANLINESS Public area, lobby, Pest control, Back area

9.0 INTER/INTRA DEPARTMENTAL RELATIONSHIP


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Course Code XHH2104




0 0 3 3


Pre-requisites None

Learning Objective:

Course Outcome

XHH 2104.1 Implement the stain removal procedures with proper chemical

XHH 2104.2 Make different styles of flower arrangement

XHH 2104.3 Perform different methods of bed making

XHH 2104.4 Demonstrate the method of Dry cleaning


ACCOMODATION OPERATION PRACTICAL

Floral arrangements Dry cleaning Stain removal Bed making


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Course Code XHH2005

Course Title Computer Application



1 0 0 1


Pre-requisites None

Learning Objective:

Course Outcome

??????


COMPUTER APPLICATION

Objectives: To introduce the student to the computer keyboard and basic computer systems and how they function. • Basic Principles of the Computer: structures of Computer Systems, Data processing functions • Accounting in hospitality business transaction ( use spreadsheet)

• Use of word processors in preparing simple forms , Use of spreadsheet in maintaining & balancing

accounts, Mechanics of double-entry accounting, General ledgers & journals, Recording changes in assets, liabilities & owners equity, Recording changes in revenue & expenses, Trial balance [ Students should exclusively use spreadsheet for sec 3.3 ]

• Generic application software part-2 • Database management software use of ms-access

• Files, records & fields, Database structures Input criteria & output specifications Common database

management commands


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Course Code XHH2105

Course Title Computer Lab



0 0 2 2


Pre-requisites None

Learning Objective:

Course Outcome

??????


COMPUTER APPLICATIONS LAB MS– OFFICE

• Word

• Excel

• Outlook

• Access


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Course Code XHH2006

Course Title Nutrition & Food Science



2 0 0 2


Pre-requisites None

Learning Objective:

This syllabus helps the students to apply various preventive measures to prevent nutrient loss during

cooking. Students will identify symptoms of malnutrition and can cure them through a balanced diet.

This syllabus also helps students to maintain hygiene in cooking procedures.

Course Outcome: At the end of the course students will be able to :-

XHH 2006.1 Explain the effects of cooking on carbohydrate, protein, fat, vitamins and minerals.

XHH 2006.2 Outline a daily menu based on a balanced diet and prevent malnutrition

XHH 2006.3 Discuss the types of vegetable pigments and the effect of food processing and cooking on them.

XHH 2006.4 Plan a hygienic way to handle foods, related equipment and proper garbage disposal methods to prevent contamination.


UNIT 1

I. Percentage composition of the more commonly used foodstuffs. II. Balanced Diet: Quality and Quantity depending on age, sex, occupation and climate, importance of a balanced

diet, daily requirements. III. Menu Planning: Factors affecting meal planning, balanced diet, acceptability and providing of diet for various

ethnic and cultural groups, calculation of calorie value. IV. Malnutrition and sub nutrition Effects-Negative effects of dietary insufficiency.

UNIT 2 I. Effect of cooking on vitamins.

II. Vitamin losses due to storage/processing etc. III.Carbohydrates in foods – Changes in Carbohydrates during cooking, factors affecting stiffness of starch gels in food preparation.

IV. Fats – type of fats and oils and their use. Factors causing deterioration and methods to prevent it. V.Proteins – their role in food preparation, use of proteins in gel formation, foam formation, effects of heat treatment of proteins.

UNIT 3 I. Vegetable Pigments: Types, effects of cooking and processing on pigments.

UNIT 4

I. Garbage Disposal II. Safe Food Handling

III. Cleaning of crockery, cutlery and utensils


1. B. SRILAKSHMI, “FOOD SCIENCE”, ‘NEW AGE INTERNATIONAL PUBLISHERS’.

2. N. SHAKUNTALA MANAY & M. SHADAKSHARASWAMY, “FOODS FACTS AND PRINCIPLES”, ‘NEW

AGE INTERNATIONAL PUBLISHERS.

3. SUNETRA RODAY, “FOOD SCIENCE AND NUTRITION”, ‘OXFORD UNIVERSITY PRESS.

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Course Code XHH2007

Course Title Introduction to Accounting



2 0 0 2


Pre-requisites None

Learning Objective: Students should know the basics of Accountancy, the Double Entry concept and also should be

able to prepare Journal, Ledger and Trial Balance. They should also know the concepts of Subsidiary Books such as

Cash Book, Purchase Book, Sales Book and Petty Cash Book.

Course Outcome

XHH 2007.1 Explain the terminologies used in Accountancy.

XHH 2007.2 Describe the Double Entry Concept.

XHH 2007.3 Design Journal, Ledger, Trial Balance.

XHH 2007.4 Construct Special Function Books.


Module 1:

Introduction, Double Entry System - Meaning and Advantages, Concepts and Illustrations.

Module 2:

Journal Entries - Concepts and Illustrations, Ledger - Explanation and Illustrations, Trial Balance -

Explanation and Illustrations.

Module 3:

Subsidiary Books - Explanation and Illustrations, Cash Book - Explanation and Illustrations, Petty Cash Book

- Explanation and Illustrations.


Monilal Das and Chandrima Banerjee "Principles of Accounts".

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Course Code XHH2008

Course Title Environmental science



1 0 0 1


Pre-requisites None

Learning Objective:

This syllabus enables the students to know the importance of the environment and the measures to

minimize the damage to the environment. Students will also understand the sources of environmental

pollution from the hotels and will also learn to cut them short. It also helps the students to know about

Rules and Regulations related to preservation of the environment.

Course Outcome

XHH2008.1 Identify the need of environmental studies in day-to-day life.

XHH2008.2 Describe various natural resources and ways of conserving them.

XHH2008.3 Explain the concept of ecosystems, biodiversities, natural resources and their characteristics.

XHH2008.4 Discuss various types of pollution related to hotels and ways of controlling them.

XHH2008.5 List the Rules and Regulations to combat environmental pollutions (EPA, Prevention and

Control of Pollution Act)


UNIT 1

1. Identify the need for environmental studies.

2. Relate the need of humans to the environment and vice-versa.

UNIT 2

1. Classify natural resources based on their needs.

2. Describe the conservation methods of preserving the natural resources.

3. Explain the concept of ecosystem.

4. Illustrate the characteristics and components of the ecosystem.

5. Describe the bio-diversities of India and ways of preserving them.

UNIT 3

1. Discuss the environmental pollution related to hotels (air, water, sound,indoor).

2. Find ways to control environmental pollution.

3. Explain the social issues present in urban, rural and semi-urban areas like Global warming, acid

rain, Ozone layer depletion, watershed management, resettlement, etc.

UNIT4

1. List the Rules and Regulations to minimize the environmental pollutions and prevent the natural

resources depletion (EPA, Prevention and Control of Pollution Act)


1. AJITH K. SETH, “ENVIRONMENTAL ISSUES”

2. Dr. SHACHI GUPTA, “ENVIRONMENTAL STUDIES”, ‘SAHITYA BHAWAN PUBLICATIONS’.

3. MAHUA BASU & S. XAVIER, “FUNDAMENTALS OF ENVIRONMENTAL STUDIES”, ‘CAMBRIDGE

UNIVERSITY PRESS’.

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SEMESTER-5

Sl.

No.


BSC IN H&HA

L T P Credits

THEORY


Patisserie 3

0 0

3

2 XHH5002 Food & Beverage Service 3 0 0 3



5 XHH5005 H R Management & Hotel Laws 2 0 0 2

6 XHH5006 Values & Ethics 2 0 0 2

7 XHH5007 Facility Planning 2 0 0 2

8 XHH5008 F & B Management 2 0 0 2

PRACTICAL 2 2

9 XHH5101 Food Production Lab – Advance

Production Training

0 0

3 3

10 XHH5102 Food & Beverage Lab 0 0 3 3

11 XHH5103 Front Office Lab 0 0 2 2


13 Skill Development 0 0 0 1


TOTAL 18 0 10 30 1

Course Code XHH5001

Course Title Advanced Food Production & Patisserie

Category BSC IN H & HA


3 0 0 3


Pre-requisites None

Learning Objective:

To impart to the students skills, knowledge and attitudes required to plan, organize, produce and cost Indian (regional)

breakfast, snacks and sweet dishes, Continental and Chinese food menu along with the larder, bakery & patisserie

kitchen products

Course Outcome:

XHH 5001.1

Students will be able to gather knowledge and attitudes required to plan,

organize, produce and cost Indian staple foods and spices (regional),

Continental and Chinese food in any type of food production operation (

table d'hôte buffet or a la carte).

XHH 5001.2 Students will be able to evaluate different aspects of a cold kitchen like

equipment used, sections, products and will be able to apply the same in

the culinary world.

XHH 5001.3 Students will be able to organize different products of bakery, pastry,

frozen desserts, bakeshop production and will be able to apply the same in

any type of culinary operations.

XHH 5001.4 Students will be able to construct professional competence in quantity of

food, preparation of recipes at medium level from planning to operating

and costing and apply the same in the professional culinary fields.

XHH 5001.5

Students will be able to construct recipes used in breakfast

cookery,snacks, ethnic eating, Indian pastry and confectionery and will be

able to apply the same in the professional culinary fields.

Course Content:

Module - 1

Hot Cookery- Regional Indian cookery (according to location)- principles of Chinese cookery-classical and modern garnishes in continental cookery-cooking using left-overs-hot starters.Classical Indian National Cookery and modern development study of main parts of Indian staple foods and Indian spices

Module - 2

Larder Work - Cold food presentation. Aspics and chaud froid-sandwiches and canapés- Cold starters- Charcuterie ( Terrines, galantines, pâtés, etc.) Module - 3 Pastry & Bakery- Ice cream and sorbets. Frozen desserts Bakeshop production – faults in making rolled in doughs-cake formulas & cake making Icings-sugar and chocolate basic work Module - 4 To induce in the student professional competence in quantity food, preparation at medium level from planning to operating and costing. Organization and mise en place for extended meal service, buffet and banqueting. Menu planning will be covered by the Food and Beverage Service programme.

Module - 5 Main recipes used in Breakfast cookery, main meals and snacks Ethnic eating. Traditions (Muslim, traditional vegetarians), Indian Pastry and Confectionery


1. M.J.Leto & W.K.H.Bode, “Larder Chef”, Butterworth-Heinemann

2. F.H.Sonnenschmidt & J.F.Nicolas, “Professional Chefs-Art of GardeManger (4th Edition)”, John Wiley &

Sons Inc.


4. P.S.Bali, “Quantity Food Production Operations & Indian Cuisine”, Oxford University Press.




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Course Code XHH5101

Course Title Food Production Lab – Advance Production Training



0 0 3 3


Pre-requisites None

Learning Objective:

To impart perfect practical skills in the preparation of regional Indian, National, Chinese and advanced

Continental cookery mainly for the banquet and buffet services

Course Outcome:

XHH

5101.1

Students will be able to produce perfect skills in the preparation of regional Indian foods of

different types and adapt supervisory responsibilities to apply in the culinary fields.

XHH

5101.2

Students will be able to produce perfect skills in the preparation of Chinese foods of different

types and adapt supervisory responsibilities to apply in the culinary fields.

XHH

5101.3

Students will be able to produce perfect skills in the preparation of Continental foods of

different types and adapt supervisory responsibilities to apply in the culinary fields.


Objectives: To impart perfect skills in the preparation of regional Indian, National, Chinese and advanced Continental cookery.

To develop perfect skills & technique for formal banquet service, functions, gueridon and flambé work and induce supervisory responsibilities in the students. Some international specialties will be introduced in continental Cooking specially during Buffets. The F & B service syllabus will follow this programme for various types of services corresponding to the type of menu. Text / Reference Books:


Sons Inc.

2. M.Jaffrey, “A Taste of India”, John Wiley & Sons Inc.

3. J.l.S.Kalra & P.Dasgupta, “Prashad Cooking with Indian Masters”,



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Course Code XHH5002

Course Title Food & Beverage Service



3 0 0 3


Pre-requisites None

Learning Objective: Educate students on Restaurant Layout and staffing and the various types of Buffet. Also,

impart knowledge on gueridon service.

Course Outcome:

XHH 5002.1 Restate techniques of mixing beverages keeping in mind quality, presentation and cost implication in context of bar operations.

XHH 5002.2 Develop an insight in curing, processing, storing and servicing of various internationally acclaimed tobacco related products

XHH 5002.3 Design and utilize floor area in formulating aesthetic appeal of the restaurant.

XHH 5002.4 Identify skill and techniques in Gueridon, Flambé services.

XHH 5002.5 Explain and organize different types of Buffet as per the guest requirements.

XHH 5002.6 Formulate and indentify various bar parts, types, equipments and intricacies of operations.

XHH 5002.7 Pairing techniques & Suggestive selling of wine in context of correlation with food.

Course Content:

Module 1:

Restaurant Layout--- Staff Requirement, Duty Roaster, Restaurant Etiquettes. Module 2: Gueridon Service--- History, Defination, Various types, Advantages and Disadvantages of Gueridon Service, General points to be remembered during Gueridon service, Gueridon Equipments, Gueridon Ingredients, and Staffing.

Module 3: Buffets--- Introduction, Space Requirements, Aspect affecting a successful Buffet--- number of guests, aspiration of host, depth of hosts pocket, planning and organizing, sequence of food, principles of Merchandising. Types of Buffets--- Display, Breakfast, Full / Sit down, Fork Buffet, Finger Buffet, Cold Buffet. Essential Equipments for Buffet Buffet Menu Planning Buffet Check list.Food& wine harmony

Module 4:

Bar—The Bar, Types of Bar, Clientele, Researching, Customer’s Taste, defining your identity, Atmosphere

Decor Layout, Parts of the Bar, Equipments, Staffing a Bar





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Course Code XHH5102

Course Title Food & Beverage Lab



0 0 3 3


Pre-requisites None

Learning Objective:Students must gain knowledge in the world of mixology. They must also successfully learn

the operations of a gueridon trolley and dishes.

Course Outcome:

XHH 5102.1 Prepare and demonstrate skills in the field of flambé service.

XHH 5102.2 Enumerate and apply the acquired skills in the field of supervisory aspect of meal service.

XHH 5102.3 Illustrate and recognize various bar setups and upkeep of bar records.

XHH 5102.4 Enhancing professional skills through preparation of various mixed drinks as per formulated recipes.

XHH 5102.5 Categorized and implement the various types of buffet setups and operations as per the theme of the event and serving techniques

XHH 5102.6 Enhancing professional ability through silver service techniques.


Module 1:

Setting up and operating Bar. Demonstration of Cocktail and Mock tail preparations

Module 2:

Buffet Service, Service of Regional Dishes. Silver Service.

Module 3:

Preparing Flambe dishes.

Module 4:

Silver service Supervision of meal service.





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Course Code XHH5003




2 0 0 2


Pre-requisites None

Learning Objective:

The students will be able to understand the role and function of the Front Office supporting services for a complete

understanding of the Front Office management function..

Course Outcome:

XHH 5003.1 Create proper luggage handling procedures, information services, paging & car-parking services

XHH 5003.2 Implement computerized Room Management System/Property Management System (PMS),

XHH 5003.3 Budget & monthly expenditures

XHH 5003.4 Incorporate professional telephone etiquettes/manners

XHH 5003.5 Apply Yield Management, Compile different reports & statistics

Course Content:

Module 1:

Uniformed staff services -bell desk,door and car parking services

Module 2: Application of Property management system

Module 3:- Budgeting and monthly expenditure reports.

Module 4:

Telephone Operating: Telephone, procedure, Telephone manners.

Module 5 : Yield Management, Compilation of reports & statistics




CO-PO Mapping:



CO1 3 2 1

CO2 3 2 1

CO3 2 3 1

CO4 2 3

CO5 1 2 3

Course Code XHH5103

Course Title Front Office Lab



0 0 2 2


Pre-requisites None

Learning Objective:

Students will be familiarised with PMS and yield management systems along with other Front Office

management functions.

Course Outcome:

XHH 5103.1 Demonstrate skills for handling bell desk operations and relevant formats

XHH 5103.2 Make use of PMS for reservations, registration and room management

XHH 5103.3 Show the soft skills required for handling telephone calls

XHH 5103.4 Develop revenue management strategies according to demand situations

XHH 5103.5 Solve revenue management problems by applying different formulas


Module 1:

Uniformed staff services -bell desk,door and car parking services role playing

Module 2:

Training on Property management system (PMS)

Module 3: Preparation of Front Office Budget and monthly expenditure reports

Module 4:

Telephone handling.

Module 5 : Application of Yield Management formulas in simple problems




CO-PO Mapping:



CO1 3 2 1

CO2 2 1 3

CO3 2 3

CO4 2 3 1

CO5 2 3

Course Code XHH5004




2 0 0 2


Pre-requisites None

Learning Objective:

Course Outcome:

XHH 5004.1 Able to determine the processes of recruitment, selection, hiring, orientation, training and various aspects of scheduling housekeeping staff

XHH 5004.2 Able to design the steps in the planning process and plan the work of a housekeeping department on paper, using the various planning documents

XHH 5004.3 Able to design budget and purchasing of housekeeping expenses

XHH 5004.4 Able to determine the importance of safety and security in hotels with regard to fire, first-aid, key control, lost and found.

XHH 5004.5 Able to describe the list of activities carried out in the linen room and laundry based on the usage of different equipment, aids and materials.

Course Content:

• Training and hiring of staff • Job description, Rotas and manuals

• Induction programmes

• Purchasing and Budgeting

• Contract cleaning

• Emergencies, fire prevention & fire fighting

• Safety awareness, procedures concerning first aid boxes

• Dealing with sick guests & sanitation

• Special arrangements & facilities for Handicapped guests ( physically challenged guests)

• LAUNDRY: • • Use of laundry agents and equipments. Detergents, Effects of detergents on materials, washing machine and its

principles, care and precautions. •

• STAIN REMOVAL: • Identifying stains, identifying fabrics, preparing fabrics, Applying stain removal techniques. •

• LINEN CONTROL: • Selection and buying linen, receiving, inspecting, counting, checking and recording for damages, sending used linen to

laundry, Inspecting, counting and recording cleaned linen received from laundry . Recording discrepancies. Coring and

rotating linen. Condemning linen, stock taking .


CO-PO Mapping:



CO1 2 1

CO2 2 2

CO3 2 1

CO4 3 2

CO5 2 2 1

Course Code XHH5104




0 0 2 2


Pre-requisites None

Learning Objective:

Course Outcome:

XHH 5104.1 The students will be able to

XHH 5104.2 Identifies the technical equipment and materials of laundry room.

XHH 5104.3 Demonstrate the technical skill for handling different laundry equipments.

XHH 5104.4 Taking physical inventory and implementing effective inventory control procedures

XHH 5104.5 Exhibiting the techniques which includes establishing par levels for different types of inventories


Bed making Brass, silver, e.p.n.s., wood, glass, leather Floral arrangements Dry cleaning Stain removal Bed making


CO-PO Mapping:



CO1

CO2 1 2 3

CO3 3 3

CO4 3 1

CO5 3 1

Course Code XHH5005

Course Title H R Management & Hotel Laws



2 0 0 2


Pre-requisites None

Learning Objective:

Demonstrate an understanding of key terms, theories/concepts and practices within the field of HUMAN RESOURCE MANAGEMENT, and demonstrate competencies in development and problem-solving in the area of HR management. Learn and apply knowledge in the Human Resource Planning process.

Learn basics of Performance Management, Compensation and Performance recognition. How to create: JOB Analysis and Job Descriptions for the purpose of: Recruitment; Selection; Orientation and Training and Development.

Recognise legal and ethical issues in the hospitality industry.

Understand the duties and responsibilities as a Hospitality operator.

Course Outcome:

XHH 5005.1

To invoke curiosity regarding HR concepts and acquaint/ familiarize the learners with HRM (Human Resource Management)

XHH 5005.2 To develop necessary skill sets for application of various HR issues, and apply HRM concepts in handling practical situations.

XHH 5005.3 To analyse the strategic issues involving Man Power development

XHH 5005.4

To produce legal prudence regarding Hotel Specific Laws and be able to identify and appreciate the significance of the Ethical issues in HR

XHH 5005.5 To be able to apply the set of Laws applicable to Hotel Business.

Course Content:

Module:1: Introduction to personnel department and role of personnel manager. Definition and role of HRD.

To understand the legal responsibility of business in respect of various licenses and permits to be obtained

and safeguard the interest of business by adopting appropriate procedures and policies.

Introduction: Need for Law, Sources of Indian Law, Types and Application of Law in Hotel Operations,

Basic Principals of Criminal and Civil Liberties, Understanding of Indian Evidence Act. Licenses and Permits:

Procedure for procurement bye-laws of hotels and restaurants under Municipal Corporation, renewal,

suspension and termination of licenses. Mercantile Law: Importance of industrial Law, Shops and

Establishments Act, Factories Act, Effective procedure for employment, discharge and dismissal of an employee,

employer-employee relation role of the State. Mercantile Law: Importance of industrial Law, Shops and

Establishments Act, Factories Act, Effective procedure for employment, discharge and dismissal of an employee,

employer-employee relation role of the State.

Module:2: Manpower planning: Definition, Systems—Manning ratio, personal record, personal dossier, employment requisition, engagement form, strength returns, payroll analysis. Staff/ labour turnover analysis, age and service analysis, manpower audit. Other forms like E.S.I., medical leave, gratuity, provident fund etc. Organising manpower through:- market technology, organizational objectives, size and diversity, span of control,

product and services.

Module:3: Job Design – Job Analysis, job Description, job enlargement/ rotation, job enrichment Job Specification:- Definition, and formats. Job evaluation:- Meaning, types and uses. Recruitment:- sources of recruitment. Selection:- Application, interviews:- types, tests - types, group selection procedures, references.

Induction and training:- Meaning and advantages, purpose of training, types and methods of training, aids used while training. Performance Appraisal:- Definition and importance, types of performance appraisal formats. Promotion:- Promotion policy, essentials of sound promotion policies, Merit vs. seniority.

Industrial Relations - Trade unionism - definition, role of trade union in the Indian scenario, collective bargaining, concept of collective bargaining, concept of collective bargaining and barriers, grievance handling (procedures), employee participation in management in relation to good industrial relation, labour welfare measures, disciplinary procedures.

Module:4:FOOD LEGISLATION: Introduction. The Central Committee for Food Standards. Central Food Laboratory. Food Inspectors, their powers and duties. Procedures to be followed by Food Inspectors.

Report of public analyst. Notification of Food poisoning and penalties. Purchaser's Right-Guarantee and Warranty.

Module:5:INDUSTRIAL LAW: Workmen's Compensation Act 1923-Nature and scope of the Act. Partial

Disablement. Total Disablement. Employee's liability in case of partial and total disablement arising out of and

in the course of the employment. Trade Union Act 1926-Scope. Eligibility. Fund. Register. Rights on the part of

the employer and employees. Charge sheet Disciplinary Action-Offences. Show cause notice. Charge-sheet.

Domestic inquiry. Discharge and dismissal of employees.


1. Human Resource Management Essentials you Always Wanted To Know: by Jaquina Gilbert.

2. A Handbook of Human Resource Management Practice; by Michael Amstrong.

3. Performance Management Towards Organizational Excellence: by TV Rao, IIMA

4. Industrial Relations and Labour Laws: by S C Srivastava

5. Elements of Mercantile law: by N D Kapoor, Publisher: Sultan Chand & Sons.

CO-PO Mapping:



CO1 2

CO2 2

CO3 2 2

CO4 2 2

CO5 2 2

CO6 2

CO7 2 2

CO8 2 2

CO9 2 2

CO10 2

CO11 2

CO12 2 2

Course Code XHH5006

Course Title Values & Ethics



2 0 0 2


Pre-requisites None

Learning Objective:

Understanding and defining the concepts of integrity and ethics, along with three major theoretical approaches.

Be able to Identify ethical dilemmas and apply different theoretical approaches. To gain insights that could

facilitate working towards ethical improvement. Will enable the learner to promote the values of tolerance and

pluralism. To impart the ability to clearly distinguish between personal, theoretical and professional ethics.

Understand the role of professional codes of ethics, the difference between aspirational and disciplinary codes of

ethics, and how professional codes may apply in their career.

Course Outcome:

XHH 6005.1

To be able to APPLY MORAL BELIEFS. And be able to define VALUE & VALUE JUDGEMENTS.

XHH 6005.2

To implement ETHICAL CONDUCT & BEHAVIOUR by following ETHICAL CODES OF CONDUCT

XHH 6005.3

Practice PROFESSIONAL ETHICAL NORMS and be RESPONSIBLE CITIZENS.

XHH 6005.4

Acquire CRITICAL THINKING SKILLS on VALUES & ETHICS

XHH 6005.5

Develop ATTITUDE which matches with the HOSPITALITY SERVICES ETHICS

Course Content:

Module 1: Indian Values and Ethics- Respect for elders, hierarchy and status, need for security, non- violence. Rights and Duties, Attitudes and Beliefs; Ethics in Work-Life.

Module 2: Business Ethics: Mediating between Moral demands and Interest; Relative autonomy of business morality; Studies in business ethics; Role of ethics in business. Theory of Voluntary Mediation; Participatory Ethics; Moral Responsibilities; Balanced concept of Freedom; Public accountability and Entrepreneurial Responsibilities. Moral Corporate Excellence; Corporate Responsibilities.

Module 3:Business and Individual Interest; Interest based outlook; Impact of interest on moral goals and moral principles. Utilitarian views on business ethics; Enlightened Egotism; Duty ethics in business environment.

Theories of virtue; Productive practices and team motivation; Prospects of virtues in business ethics and Management Theory.

Module 4: Social responsibility; Corporate Social Responsibilities (i.e. CSR) obligations under the law; Environmental protection; Fair trade practices; Health and well-being of under privileged people; Social Welfare and Community Development Activities.


1. Professional Ethics (Includes Human Values), 2nd Edition, by; R. Subramanian, OUP.

2. A Textbook on Professional Ethics and Human Values, by R. S Naagarazan.

CO-PO Mapping:



CO1

CO2

CO3

CO4

CO5

Course Code XHH5007

Course Title Facility Planning



2 0 0 2


Pre-requisites None

Learning Objective:

Become knowledgeable about the principles of facility planning. Learn about SYSTEMATIC LAYOUT PLANS.

Learn about the FOUR BASIC LAYOUT TYPES: i.e. Process, Product, Hybrid

To understand the importance of PROPER SPACE PLANNING.

To learn and become knowledgeable regarding the NORMS and REQUIREMENTS for the CLASSIFICATION of HOTEL PROPERTIES/PROJECTS (i.e. THE STAR CLASSIFICATION CRITERIA in INDIA)and Fixed position.

Course Outcome:

XHH5007.1 To acquaint/ familiarize the learners with core concepts of FACILITY (Facility Management Principles)

XHH5007.2 To invoke curiosity regarding Planning and Maintenance(Hospitality Facilities/Business Unit)

XHH.5007.3 To apply Knowledge & concepts in handling practical situations.(per se Hotel PROJECT)

XHH5007.4 To analyse the strategic issues involving INTEGRATION of FUNCTIONS (i.e. SLP oriented)

XHH5007.5 To be able to comply with the set of Mandatory Regulations applicable to Hotel Business.

Course Content:

Module 1: Hotel Design :

A. Design Consideration:

Module 1: Hotel Design :

A. Design Consideration:

◦ Attractive Appearance

◦ Efficient plan

◦ Good location

◦ Suitable material

◦ Good workmanship

◦ Sound financing

◦ Competent Management

B. Evaluation of accommodation-al needs thumb rules

C. Ensuring that the hotel must combine the integrated function of housing feeding,

entertainment, rentals, services, maintenance and light manufacturers

Module 2: Facilities Planning

◦ The systematic layout planning pattern (SLP); Planning consideration

◦ Flow Process & Flow diagram

◦ Procedure for determining space, ways of determining space requirements space relationship

◦ Architectural consideration

◦ Difference between carpet area and plinth area

◦ Approximate cost of construction estimation

◦ Approximate operating areas in budget type/ 5 star type hotel. Approximate other operating areas

per guest room

◦ Approximate water / electrical load requirement – estimation

Module 3: Star Classification of Hotel

• Criteria for star classification of hotel

BUILDING

I. Paints and their uses.

II. Repairs and redecoration programmes.

III. Dampness – Causes and waterproofing.

FIRE

I. Classification of fires – Uses of fire extinguishers.


1. HOTEL Facility Planning :by Tarun Bansal

CO-PO Mapping:



CO1

CO2

CO3

Course Code XHH5008

Course Title F & B Management



2 0 0 2


Pre-requisites None

Learning Objective:

To apply MANAGEMENT /MANAGERIAL concepts in handling practical situations in F&B operations. To

acquaint/familiarize the learners with the notion of Food & Beverage Management principles.

Course Outcome:

CO1: To invoke curiosity regarding topics related to F&B planning, organizing, executing and controlling aspects.

CO2: To develop necessary skill sets for competency in Managing connected issues.

CO3: To analyse the strategic issues involving challenges faced in this domain.

CO4:To produce COST & BUDGET awareness regarding Hotel Food Cost.

CO5: To be able to apply the set of best practices applicable to Hotel Business related particularly to F&B Management.

Course Content:

Module 1:

Food and beverage Management--- Definition, Different stages of management process, Factors affecting F&B Management, Problems and solutions.

Module 2:

Controls---- Food and Beverage control definition, Necessity of control, Problems and their solution, Limitation of controls, Reality of controls, Different phases of controls, Control techniques.

Pricing---- Definition & Types

Module 3:

Budgeting---- Definition, types, Outline of Revenue & Expenditure.


1. Food and Beverage Management, 6th Edition by Bernard Davis – Andrew

2. Food and Beverage By Tarun K bansal

CO-PO Mapping:



CO1

CO2

CO3

CO4

CO5


SEMESTER-6

Sl.

No.


BSC IN H&HA

L T P Credits

THEORY


Patisserie

3 0 0 3

2 XHH6002 Advanced Food & Beverage Service 3 0 0 3



5 XHH6005 Entrepreneurial skill 2 0 0 2

6 XHH6006 Marketing & Sales 2 0 0 2

7 XHH6007 Principles of Management 2 0 0 2

8 XHH6008 Food Costing 2 0 0 2

PRACTICAL Food Costing

9 XHH6101 Advanced Food Production Lab &

Patisserie

0 0 3 3

10 XHH6102 Advanced Food & Beverage Service

Lab

0 0

3 3

11 XHH6103 Front Office Operations Lab 0 0 2 2

12 XHH6104 Accommodation Operations Lab 0 0 2 2

13 Project & seminar

0 0 0 1


TOTAL 18 0 10 30

Course Code XHH6001

Course Title Advanced Food Production & Patisserie



3 0 0 3


Pre-requisites None

Learning Objective:

To impart to the students skills, knowledge and attitudes required to plan, organize, produce and cost Indian (regional), Continental and Chinese food in any type of food production operation ( table d’hôtel buffet or a la carte) by following different formats and formulas maintaining the controlling process.

Course Outcome

XHH 6001.1

Students will be able to gather knowledge and attitudes required to plan,

organize, produce and cost Indian,Continental and Chinese food in any

type of food production operation and apply the same in the culinary

world.

XHH 6001.2

Students will be able to evaluate different Food Production Control related

jobs like Establishing purchase specification, Dealing with

supplier,receiving methods-stores organization and stock control-stock

levels and rotation speed, yield testing, meat tags, Food cost reconciliation

sheets and will implement the same in the culinary world.

XHH 6001.3

Students will be able to evaluate Establishing and evaluation of standard

recipe cards, Developing, Testing and assessing new recipes, Sales

monitoring, Portion Control implementation-,Flash Food cost control-

,Stock taking methods and will implement the same in the culinary world.

Course Content:

Module - 1

Objectives : To impart to the students skills, knowledge and attitudes required to plan, organize, produce and cost Indian (regional), Continental and Chinese food in any type of food production operation ( table d'hôte buffet or a la carte).

Module - 2

Food Production Cost Control- Establishing purchase specification- Dealing with supplier-receiving methods-stores organization and stock control-stock levels and rotation speed- yield testing for meat-fish and poultry-meat tags, Food Cost Reconciliation Sheet- Food cost percentage

Module - 3

Establishing and evaluation of standard recipe cards- Developing, Testing and assessing new recipes- Sales monitoring- Portion Control implementation- Flash Food cost control- Stock taking method, Analysis of result with Study of causes and remedies.


1. B.Varghese & J.West, “Professional Food & Beverage Service Management”, Laxmi Publication

2. J.Negi, “Food & Beverage Costing”, Himalaya Publishing House

3. L.R.Dopson & D.K.Hayes,“Food and Beverage Cost Control - 7th Edition”, John Wiley & Sons Inc.

• CO-PO Mapping:



CO1 1 - - 1 - 2 - - - - - -

CO2 1 - - 1 - 2 - - - - - -

CO3 1 - - 1 - 2 - - - - - -

Course Code XHH6101

Course Title Advanced Food Production Lab & Patisserie



0 0 3 3


Pre-requisites None

Learning Objective:

To impart to the students practical skills, knowledge and attitudes required to plan, organize, produce and cost Indian

(regional), Continental and Chinese menu of different types and of advanced level handling advance equipment in any

type of food production operation.

Course Outcome

XHH

6101.

1

Student will be able to produce advance level dishes of table d'hote, buffet and A la carte menus

by using different advanced equipment of Indian regional cuisne and apply the same in

professional fields.

XHH

6101.

2


by using different advanced equipment of Chinese cuisine and apply the same in professional

fields.

XHH

6101.

3


by using different advanced equipments of Continental and International cuisine and apply the

same in professional fields.


Preparation and service of 20 Table d’hote , 4 buffets and 3 A La Carte menus with an overall proportion of 40% continental dishes, 40% Indian regional dishes and 20% Chinese dishes.

Some international specialities will be introduced in Continental cookery specially during BUFFETS. The F & B Service syllabus will follow this programme for various types of services corresponding to the type of menu.



Sons Inc.

2. M.Jaffrey, “A Taste of India”, John Wiley & Sons Inc.

3. J.l.S.Kalra & P.Dasgupta, “Prashad Cooking with Indian Masters”,



6. R.Hering & W.Bickel, “Hearings Dictionary of Classical & Modern Cookery”

7. T.Philip, “Modern Cookery for Teaching and Trade - Vol I & Vol II”, Orient Longman.

8. Culinary Institute ofAmerica, “The Professional Chef”, John Wiley & Sons Inc.


• CO-PO Mapping:



CO1 3 - - - - - - 2 - - - -

CO2 3 - - - - - - 2 - - - -

CO3 - 2 - - - - - 2 - - - -

Course Code XHH6002

Course Title Advanced Food & Beverage Service



3 0 0 3


Pre-requisites None

Learning Objective: Understand the concept of Large Scale Banquets events and Restaurant Planning.

Course Outcome

XHH 6002.1 Develop an insight on the various banquet setup for supervising the flow of events

XHH 6002.2 Identify, organize and construct Physical layout of a restaurant


Module 1: Function Catering—History of Banquets, Types of banquets, ( Formal& Informal), Organizational structure, Duties and Responsibilities of staffs. Module 2: Seating plans, Booking procedures, Table plans, Menu Planning, Protocol. Restaurant Planning.





• CO-PO Mapping:



CO1 - - 3 - - - - - - - - -

CO2 - 2 - - - - - - - - - -

Course Code XHH6102

Course Title Advanced Food & Beverage Service Lab



0 0 3 3


Pre-requisites None

Learning Objective:

Course Outcome

XHH 6102.1 Prepare and demonstrate skills in the field of flambé service.

XHH 6102.2 Enhancing professional ability through silver service techniques.

XHH 6102.3 Enumerate and apply the acquired skills in the field of supervisory aspect of meal service.


Objectives--- To develop perfect skill and techniques in Gueridon and Flambe services and induce supervisory responsibilities in the students. Preparing of Flambe dishes. Silver service Supervision of meal service.


• CO-PO Mapping:



CO1 - 2 - - - - - - - - - -

CO2 1 - - - - - - - - - - -

CO3 - - 3 - - - - - - - - -

Course Code XHH6003




2 0 0 2


Pre-requisites None

Learning Objective:

That the student understands the role and function of the Front Office supporting services for a complete understanding of the Front Office management procedures.

Course Outcome

XHH 6003.1 Compile cashier’s report, different charges & credit control procedures, apply different front office accounting systems

XHH 6003.2 Create proper safety deposit facilities & foreign exchange regulations

XHH 6003.3 Implement different computer systems/applications in hotels


Module 1: Front Office accounting and cashiering, foreign exchange regulations. Module 2: Safety deposit facilities Module 3: Computer system in hotel.


Front Office Management by S.K. Bhatnagar


• CO-PO Mapping:



CO1 1 2 - - - - - - 2 - - -

CO2 2 - 2 - - - 1 - - - - -

CO3 1 - 3 2 - - - - - - - -

Course Code XHH6103

Course Title Front Office Operations Lab



0 0 2 2


Pre-requisites None

Learning Objective:

Students will be familiarised with various computerised systems in hotels

Course Outcome

XHH 6103.1 Demonstrate Front Office cashiering and foreign currency handling skills and evaluate different types of payment methods in hotels

XHH 6103.2 Design forms and formats related to safe deposit facilities

XHH 6103.3 Demonstrate technical skills for handling computer in hotel operations


Module 1: Filling in forms and formats related to Front Office accounting and cashiering Module 2: Filling in forms and formats related to Safety deposit facilities Module 3: Operating computer systems for hotel operations


Front Office Management by S.K. Bhatnagar


• CO-PO Mapping:



CO1 3 2 - 1 - - - - - - - -

CO2 2 - 3 - - - - - - - - -

CO3 2 - 1 3 - - - - - - - -

Course Code XHH6004




2 0 0 2


Pre-requisites None

Learning Objective:

Course Outcome

XHH 6004.1 Able to determine the importance of successful integration of beauty, expressiveness and functionalism in interior design

XHH 6004.2 Able to determine the significant role played by colour, lighting, floor finishes and wall covering in interior decoration

XHH 6004.3

Able to describe the importance of flower arrangement in enhancing the beauty of a hotel’s interiors based on principles and different styles

XHH 6004.4

Able to enumerate the tasks involved in setting up a housekeeping department in a soon-to-be-opened property based on planning and organizing

XHH 6004.5 Able to determine the scope of housekeeping in establishments other than hotels.


Objectives: For the student to view the housekeeping department through a management perspective.

The importance of decor, colour, lighting, floor and wall coverings, flower arrangement , accessories layout of rooms and suites and how the physical layout affects systems need careful consideration.

Personal qualities of Housekeeping Management Personnel must be covered along with case studies relevant to the department. .

Housekeeping as a department in other institutions must be investigated using the previously gained

knowledge to apply it to a slightly different set of circumstances. The variable of opening a new hotel should be included.


• CO-PO Mapping:



CO1 2 - 3 - - - - - - - 1 -

CO2 2 - 3 - - - - - - - 1 -

CO3 3 - - - - - - - - - 1 -

CO4 1 - 3 2 - - - - - - - -

CO5 - - 1 - - - - - - 2 3 -

Course Code XHH6104

Course Title Accommodation Operations Lab



0 0 2 2


Pre-requisites None

Learning Objective:

Course Outcome

XHH 6104.1 Identification of different colour schemes.

XHH 6104.2 Study the layout and preparation of different types of Model Guest rooms.

XHH 6104.3 Maintain different types of formats and registers used in the housekeeping department.

XHH 6104.4 Select and design the different types of uniforms used in the hotel.


Objectives: For the student to view the housekeeping department through a management perspective.

The importance of decor, colour, lighting, floor and wall coverings, flower arrangement , accessories layout of rooms and suites and how the physical layout affects systems need careful consideration.

Personal qualities of Housekeeping Management Personnel must be covered along with case studies relevant to the department. .

Housekeeping as a department in other institutions must be investigated using the previously gained knowledge to apply it to a slightly different set of circumstances.

The variable of opening a new hotel should be included.


• CO-PO Mapping:



CO1 2 - 2 - - - - - - - -

CO2 1 - 3 2 - - - - - - - -

CO3 1 - 2 3 - - - - - - - -

CO4 - - - - - 3 - - - 2 - -

Course Code XHH6005

Course Title Entrepreneurial skill



2 0 0 2


Pre-requisites None

Learning Objective:

Students/Learners are introduced to the ideas and concepts associated with setting up a VENTURE through the practical application of BUSINESS ORGANIZATIONAL theoretical concept.

How to create a BUSINESS PLAN and sell themselves and their ideas, and mobilize PEOPLE and RESOURCES.

Gain basic knowledge about FINANCE MANAGEMENT and it’s application in VENTURE CAPITAL financing.

Create the urge to embark on an ENTREPRENEURIAL journey, of creating values and self reliance.

Course Outcome

XHH 6005.1

Understand the functions and responsibilities of the manager.

XHH 6005.2 Identify and use the different tools and techniques to be used in the performance of the managerial jobs.

XHH 6005.3 Understand the project planning as well as understand the concept and technicalities of entrepreneurship.

XHH 6005.4 Understand the dimensions of social responsibilities and corporate social responsibilities as an entrepreneur.

XHH 6005.5 Understand and internalize the motivational theories along with the modalities of entrepreneurship.

Course Content:

Module 1: Introduction to Entrepreneurship: Meaning and concept of entrepreneurship, the

history of entrepreneurship development, role of entrepreneurship in economic development,

agencies in entrepreneurship management and future of entrepreneurship.

The Entrepreneur: Meaning of entrepreneur, the skills required to be an entrepreneur, the

entrepreneurial decision process, and role models, mentors and support system.

Module 2: Business Opportunity Identification: Business ideas, methods of generating ideas,

and opportunity recognition

Preparing a Business Plan: Meaning and significance of a business plan, components of a

business plan, and feasibility study.

Module 3: Financing the New Venture: Importance of new venture financing, types of

ownership securities, venture capital, types of debt securities, determining ideal debt-equity

mix, and financial institutions and banks

Launching the New Venture: Choosing the legal form of new venture, protection of intellectual

property, and marketing the new venture

Module 4: Managing Growth in New Venture: Characteristics of high growth new ventures,

strategies for growth, and building the new venture capital.

Harvesting Rewards: Exit strategies for entrepreneurs, bankruptcy, and succession and harvesting strategy.


1. Business Model Generation by Alexander Osterwalder & Yves Pigneur

2. The Lean Startup by Eric Ries

3.Entrepreneurial Development by Khanka SS

4.Entrepreneurial Development and Small Business management by Dr P T Vijayashree & M

Alagammai.

• CO-PO Mapping:



CO1 - - - - - - 3 - - - - -

CO2 - 3 - - - - - - - - - -

CO3 - - - - - - 3 - 3 - - -

CO4 3 - - - - - - - - - - -

CO5 - - - - - 3 - - - - - -

CO6 - - - - - - 3 - - - - -

CO7 - - - - - - - - - - - -

CO8 - - - - - - 3 - - - - -

CO9 - 2 - - - - - - - - 1 -

Course Code XHH6006

Course Title Marketing & Sales



2 0 0 2


Pre-requisites None

Learning Objective:

Students will be able to understand the process of marketing and sales conducted in

the Hospitality sector. The utilisation of the sales and marketing theories in the hotel

sector and the recent development in sales and marketing.

Course Outcome:

CO1: Understanding the concept of Marketing and Selling and the difference

CO2: Familiarizing with the benefits of Marketing and selling with the different

types of Hospitality marketing strategies and types of markets, understanding the

relevance of these benefits in modern day techniques related to hotel sales

CO3: Understanding the concept of Marketing Mix with all the necessary theories

and selling strategies used in the hospitality industry, To acquaint the student

with the concept of E-marketing and analysing the marketing control techniques.

Understanding the concept of hotel sales in the digital era and the relevant

advantages of the proces.

CO4: Understanding the Product Life Cycle with the Concept of Branding. To

properly understand the Marketing channel concept in the hospitality industry.

Understanding the process of New product development in the hospitality sector

CO5: Familiarizing with the different pricing theories and the promotional

techniques, integrated marketing communication theories properly

understanding the process of dealing with guests in hotels, To understand the

concept of STP and SWOT and developing strategies based on them.

Understanding the concept of the unique selling proposition of products and

services and developing the products process

Course content

Module 1: Introduction to sales and marketing in the hotel sector

Marketing (Definition, Concepts, Functions, Importance, Approaches, Role of

marketing, fundamentals of marketing, Relation of marketing with other

areas), Marketing of products and services, Selling, Environmental factors

affecting marketing functions in the hotel sector, Sales theories and strategies

Module 2: Buying Behavior

Buyer Behavior (Motives, Consumer goods and industrial goods, buyer

behavior model, factors influencing buyer behavior, need basis segmentation,

marketing strategy, STP analysis) of guests in the hotel, Branding Strategies,

SWOT Analysis

Module 3: Marketing Mix and Segmentation

Meaning, Scope, Utility, Product Mix, Product concept, PLC, Simplifications –

Decertification Elements Price mix – factors, Methods, Importance. Different ways

to Segmentation, Essential of effective Market Segmentation, Destination between

differential Marketing & Concentrated Marketing. Service Triangle and GAP

model of service, NPD

Module 4: Sales Forecasting and Market Research and Digital marketing

Sales Forecasting - Various methods of Sales Forecasting - Analysis and

Application. The Product - Characteristics - Benefits - Classifications - Consumer

goods - Industrial goods - New product development process Product Life Cycle -

Product Portfolio analysis - Product line and product mix decisions - Branding –

Packaging Marketing Research – Meaning & scope – marketing research

procedure – types & techniques of Marketing Research – Managements use of

Marketing Research. Concept of digital marketing and e-commerce in the

hospitality sector

Module 5: Pricing, Advertising and Promotion

Pricing - Factors influencing pricing decisions - Pricing objectives - Pricing policies

and procedures - Pricing strategies - Physical distribution - importance of various

kinds of marketing channels - Distribution problems - Salesman motivation -

Compensation – Control


1. Philip Kotler, “Marketing Management”

2. Gandhi, “Marketing – A Managerial Introduction”,.

3. Hills, “Marketing Management Cravens”, Woodruff

4. Schiffman, “Consumer Behavior”, Kanuk.

5. John Frain, Gilbert. Jr, “Principles and practice of Marketing”,

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Course Code XHH6007

Course Title Principles of Management



2 0 0 2


Pre-requisites None

Learning Objective:

To identify basic management functions and techniques which lead to staff motivation and the creation of a conducive working environment.

Course Outcome

On completion of this course, the students will be able to:

XHH 6007.1 Appreciate the evolution of Management theories over the years

XHH 6007.2 Appreciate the roles, skills and functions of management.

XHH 6007.3 Demonstrate basic understanding of the concepts related to

Business and Business establishment

XHH 6007.4 Plan and apply Principles of Management knowledge to establish

and solve problems as well as execute decisions

XHH 6007.5 Understand the importance and nuances of organization and

management of human resources in organizations


Objectives: To identify basic management functions and techniques which lead to staff motivation and the creation of a conducive working environment.

1. Concept of Management: Management as a profession, need for principles of management, external and internal factors that affect management.

2. Organization: Coordination of authority, delegation of responsibility.

3. Direction: Theories and Techniques of motivation and its effects on productivity.

4. Leadership: Role, types, style, importance and qualities. 5. Communications: Channels of communication, conditions for effective communications,

barriers in communications. Concept of Control : Control as a management tool, case studies on a situational basis.


Principles of Management, J K Mitra (Oxford University Press)

Principles and Practice of Management, L M Prasad (S Chand)

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Course Code XHH6008

Course Title Food Costing



2 0 0 2


Pre-requisites None

Learning Objective:

Course Outcome

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• Introduction of Food Costing • Budgeting & Budgetary Controls

• Standard Purchase Specification

• Standard Recipe / Standard Yield / Standard cost / Relevance of closing stock

• Standard Portion Control

• Recipe Calculations

• Daily Food Costing Exercises


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Documents

Department of Hotel Management Revised Curriculum